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Curried Corn and Apple Chowder with Basil

Curried Corn and Apple Chowder with Basil

Print Recipe
Servings 6 servings

Ingredients
  

  • 2 tablespoons butter
  • 0.5 cup chopped onions
  • 1 clove garlic minced
  • 0.25 cup curry powder
  • salt and pepper to taste
  • 3 medium Granny Smith apples peeled and chopped
  • 6 ears of corn cooked, kernels cut off
  • 8 cups unsalted chicken stock
  • 0.25 cup finely diced red pepper
  • 1 tablespoon shredded fresh basil leaves
  • 0.5 pound crab meat optional
  • 0.5 cup heavy cream or yogurt optional

Instructions
 

  • In a large sauce pan or soup pot, melt the butter. Add onion and garlic, and cook 9 - 10 mins until soft. Add curry, stir and cook another 2 mins. Add salt and pepper if needed.Add apples, corn (reserving some kernels for garnish) and chicken stock. Bring to boil and simmer for 45 mins. Puree the soup with an immersion blender or in small batches in an upright blender (returning the pureed portions to the pot).Serve hot and garnish with reserved corn kernels, red pepper and basil. If using, also garnish with crab meat and a drizzle of cream or yogurt.  (Recipe♦346)

Notes

IMPORTANT! Always use great caution when puréeing hot liquids. If you have time, allow the soup to cool before blending. Never fill the container more than half full. Cover the lid with a folded kitchen towel and hold it in place before you turn on the blender. The initial surge of the blender's contents can cause the lid to pop open, possibly scalding you if it's still hot, and certainly making a mess of your kitchen.  

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